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Published on: December 23, 2016
Chitosan-ε-polylysine‑sodium tripolyphosphate based Pickering emulsions for co-encapsulation of cinnamaldehyde and
Yan Wang1, Jiayu Xu2, Sifan Lu1
1College of Food Science and Technology, Key Laboratory of Food Macromolecular Resources Processing Technology Research, Zhejiang University of Technology, 18 Chaowang Road, Hangzhou, Zhejiang 310014, China.
Abstract:
Chitosan-ε-polylysine‑sodium tripolyphosphate (CS-εPL-STPP) ternary solid particles were fabricated to stabilize Pickering emulsions for co-encapsulating cinnamaldehyde (CN) and linalool (LN). The incorporation of ε-PL into the CS-STPP system enhanced structural stability via hydrogen bonding and van der Waals-mediated crosslinking, as confirmed by FT-IR, XPS, and molecular docking, concurrently improving thermal stability. The optimized CN-LN-PE (oil fraction 4 %, CN: LN = 4:2) exhibited not only high encapsulation efficiency (86.67 ± 0.61 %) and temperature-responsive release properties but also favorable interfacial adsorption behaviors, collectively contributing to its superior antifungal activity. CN-LN-PE effectively inhibited the growth of Aspergillus flavus, suppressed aflatoxin B1 production by 78.63 %, and exerted antifungal action by disrupting membrane integrity and inducing oxidative stress. Beyond addressing the solubility limitations, the CN-LN co-delivery Pickering emulsion offered a sustainable functional strategy for effective mycotoxin mitigation during post-harvest storage of peanuts, showcasing great potential for broader application in preserving various agricultural products and processed foods.
